The broad bean season is unpredictable, invariably short and entirely dependant on weather conditions. Should fresh beans be unavailable, head to the freezer section of the supermarket - nutritionally they match fresh beans, and already peeled, take one step out of this delicious dish.
Preheat the oven to 180 degrees Celsius.
Brush and season the chicken breasts with olive oil and seal each side for 2 minutes on a grill pan. Transfer to a baking sheet to cook through for 15 minutes.
Bring a large pan of water to boil and add the broad beans. Boil for 2 minutes. Rinse under cold water and using a sharp knife, peel the outer skin off each bean and discard.
Heat the oil and gently fry the onion and garlic for 2 - 3 minutes. Add the lemon juice and zest, herbs, water, and beans and cook for a further 4 - 5 minutes.
Season with sea salt and pepper serve under the chicken with some extra lemon zest sprinkled over the top.
Note: Many people of Mediterranean and Middle Eastern decent have a genetic condition involving the lack of a particular blood enzyme called favism. For them, eating broad beans (fava beans) produces a blood disease with general symptoms including fatigue, extreme paleness, nausea, abdominal and/or back pain, fever, chills and difficulty breathing.
Eating broad beans, for those without this food allergy, may retard the progression of Parkinson's disease.
Makes 4 servings
|Prep Time:||10 mins|
|Cooking Time:||20 mins|
|Ready in:||30 mins|
|Nutritional Information - Per Serve|
|Saturated Fat||4 g|
|Total Carbohydrate||21 g|
|Total Protein||48.8 g|
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